Salted Pumpkin Crème Brûlée

In honor of the upcoming Blog Brûlée weekend in Vermont, I share with you Salted Pumpkin Crème Brûlée.

Salted pumpkin creme brulee

Fall is in the air, days are noticeably shorter and that means it’s time for pumpkins, apples and squash. So, even though I am trying to hold onto everything summer here on the Cape, it’s time to embrace the slight chill in the air.

I didn’t think I was quite ready for pumpkin anything (yet), until I made these little Salted Pumpkin Crème Brûlées over the weekend. If you love pumpkin, these won’t disapoint. They’re creamy, pumpkin-y, slightly sweet and slightly salty (I love sweet/salty combos). Greek yogurt replaces the cream and we’ve topped the Brûlées with pumpkin seeds for some added crunch and earthy goodness. These brûlées sound and look quite fancy, but they’re really not. They are very simple to make, they just take time because you need to let them chill for 5+ hours. But the wait is worth it. The perfect harvest dessert.

Salted pumpkin creme brulee

Salted pumpkin creme brulee with pumpkin seeds

Go ahead, dig in.

Salted pumpkin creme brulee with cinnamon sugar pumpkin seedsSalted Pumpkin Crème Brûlée

Time: 30 minutes (prep and cooking) + 5+ hours chilling time + 15 min broil/chill time

Serves: 2


  • ½ cup 100% pure pumpkin
  • 1/4 cup (packed) light brown sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract or vanilla powder
  • 1 ½ tsp pumpkin pie spice
  • 3 dashes sea salt, divided
  • 3/4 cup Cabot low-fat vanilla bean Greek yogurt
  • 1 tablespoon light brown sugar, divided in half
  • ¼ cup sugar and cinnamon pumpkin seeds (we used Super Seedz)

Directions: Preheat oven to 325°F. Whisk together pumpkin, yogurt, ¼ cup brown sugar, egg yolks, pumpkin pie spice, salt and vanilla in medium mixing bowl. Divide mixture among two 3.5 oz ramekins. Place ramekins in a roasting pan. Add hot water to the pan so it hits halfway up the ramekins. Bake for approximately 25 minutes, until just set in the center. Remove from oven and let cool. Cover with plastic wrap tightly and chill at least 5 hours. When ready to serve, preheat the broiler. Sprinkle each ramekin with 1 tablespoon brown sugar and a dash of salt and put on a baking sheet. Then put under the broiler until tops are caramelized. Refrigerate 10 minutes or until sugar hardens. Serve topped with salted pumpkin seeds or sugar and cinnamon pumpkin seeds. You can also make these a couple days ahead of time and add the brown sugar topping and broil just before serving.


{ 16 comments… add one }
  • Meme September 9, 2014, 11:15 pm

    Oh my yum!! This looks incredible and can’t wait to meet you this weekend 🙂

    • admin September 12, 2014, 9:19 am

      @Meme, thank you! And SO looking forward to meeting you. See you soon!

  • Regan @ The Healthy Aperture Blog September 10, 2014, 7:55 am

    Yum! The perfect combination of fall-inspiration, Blog Brulee anticipation and Cabot farmer appreciation 🙂

    • admin September 12, 2014, 9:17 am

      @Regan, thank you! These were fun to make. And the Cabot vanilla bean Greek yogurt is so good. See you soon!

  • Deanna Segrave-Daly (@tspbasil) September 10, 2014, 10:49 am

    OK, I’m breaking my “I will not promote or comment on any fall type recipes until Sept 21” because, well, of course this is celebrating Blog Brulee but also, these looks so amazingly good!

    • admin September 12, 2014, 9:17 am

      Ha!I think we all are going to be in the mood for fall after this wknd in VT! I didn’t think I was ready for pumpkin yet either, but these did change my mind 🙂

  • gretchen | kumquat September 10, 2014, 10:57 am

    holy moses, these look delicious. pretty pretty images too! 🙂 can’t wait to meet you in just a few days!

    • admin September 12, 2014, 9:15 am

      @Gretchen, thank you! Cannot wait to meet you! Leaving shortly.

  • Kara Lydon, RD September 10, 2014, 11:30 am

    Yum!! Can’t wait to dig into some pumpkin recipes. This one just might have to be first!

    • admin September 12, 2014, 9:14 am

      @Kara, LMK if you try!

  • rachel @Athletic Avocado October 7, 2015, 5:56 am

    this is absolute perfection, i mean come on, pumpkin creme brûlée? you can’t get much better than that 🙂

    • Jenny October 7, 2015, 1:23 pm

      @Rachel, thank you :)!

  • sarah grace October 7, 2015, 7:09 am

    oh wow! As a pumpkin LOVER, this sounds delicious! And it’s gonna sound crazy, but I’m not sure I’ve ever had creme brulee!

    • Jenny October 7, 2015, 1:22 pm

      Hope you try it! Creme brulee is never one of my top desserts to order, but this pumpkin version is oh so yummy!

  • Cory October 27, 2017, 1:38 am

    Thanks for the Fall cooking inspiration!

Leave a Comment